Description
This Slow Cooker Mexican Street Corn Chowder is a hearty and flavorful soup that brings the delicious street corn flavors into a comforting chowder. Creamy, smoky, and packed with tender potatoes, this chowder is a perfect meal for any day.
Ingredients
Units
Scale
For the Corn Chowder:
- 2 chipotle peppers in adobo, chopped
- 5–6 ears corn, shucked and kernels cut off of the cob (roughly 4 cups corn kernels), divided
- 3 cups chicken broth, divided
- 1 small yellow onion, chopped
- 1 small red bell pepper, chopped
- 3 cloves garlic, minced
- 2 russet potatoes, peeled and cubed
- 2 teaspoons ancho chile powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 6 slices bacon, cooked and chopped
- 1 cup cotija or feta cheese crumbles
Optional Toppings:
- Chopped chives or green onions
- Chopped cilantro
- Sliced jalapeno
- Additional cotija and bacon
- Sour cream
- Lime wedges
- Diced avocado
Instructions
- Prepare Chipotle Puree: Use an immersion blender or regular blender to puree the chipotles in adobo, 1 cup of corn, and 1 cup of chicken broth. Set aside.
- Cook Corn Chowder: In the slow cooker, combine all remaining ingredients except for heavy cream, flour, bacon, cotija, and toppings. Add the chipotle puree. Stir, cover, and cook for 4 hours on high or 8 hours on low.
- Thicken Chowder: Whisk together flour and heavy cream until smooth. Pour into the slow cooker, add bacon and cheese crumbles, reserving some for topping if desired. Cover and cook for an additional 30 minutes.
- Serve: Ladle the chowder into bowls and top with your choice of toppings like chives, cilantro, jalapeno, cotija, bacon, sour cream, lime wedges, and avocado. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg
